St. Paul daily globe. [volume] (Saint Paul, Minn.) 1884-1896, 1887-06-12
PUDDINGs AND PIES.
Articles of the Culinary Art Which
Worry the Pastry Cook.

PUDDINGS AND PIES.
Articles of the Culinary Art Which
Worry the Pastry Cook.
PUDDINGs.
Suet-One and onelralfS cups sour
milk. y cup suet, chopped fine, y cup
molaSSeS, 215 cups flour, 1 teaspoon
soda, salt. Steam three hours, serve
with any sauce desired.-MRs. E. II.
CUMMINGS, corner Fourth and Pine
streets, st. Paul. fE
One cup suet, chopped fine;S1 cup
mOlaSes; | cup sweet milk; Soups -four;
cup raisins. chopped; teaspoon soda;
very little salt. To be eaten with liquid
sauce.-MRs. NJ. l.. WALKER, 20e Bates
avenue, st. Paul. ~ !.
Three-Qusrters of a pound of bread
Sfu% oances \ Of pound gSet, best oua dgs;
of sugar, teecupful of milk, lit
tie nutmeg, 2 eggs; chop the figs and
Suet very fine, mix the bread and Suet
first, then the figs, sugar, nutmeg, 2
eggs, well beaten, and lastly the milk;
boil in mold hours; serve with sweet
sauce. Mis-. c. Z. HUBBARD, IS West
ern avenue south, city.
Indian Meal-Two quarts of sweet
milk, boil quart of milk and thicken
with teacupS OF cGrnmeal and / table
spoon of -four, then add the remaining
cold milk with q of a cup of mOlaSSeS,
| cup sugar, from 2 to 4 eggs, piece of
butter the size of an egg, cup of sour
milk or cream, . teaspoon SalaratuS, 2
teaspoons of cinnamon and allSpice and
l of ginger and a little nutmeg. Bake
from to hourS.-MRS. E. l.. LOWELL,
II. O. Box 3S3, Saltwater, MINI.
Green Corn-Scrape corn from dozen
ears, then add Is cup flour and cup
sweet milk and eggs beaten very light
separately, little salt, butter and flour;
a dish; pour in mixture and lay bits of
butter on top; bake from half an hour
to an hour till well done.-MRS. JULIA
A. NELSON. Is South Forbes street, st.
Paul. -
thicker than for pie, spread with jam or
boil.-MRs. WIZ HARNEY, New Rock
ford, Oak.
Graham-TwO cups graham four cup
wheat flour, cup mOlaSSeS, 1 cup>sweet
milk, IS cup raisinS chopped, tea
Sp0Onfuls soda, salt. steam hours;
serve with Sauce.-FANNY CUMMINGS,
35I East Fifth street, st. Paul.
Corn Meal-One quart sweet milk, a
tablespoons cOrnmeal, q cup sugar, 5
eggs, tablespoon butter, beat the. milk
until it boiIS, stir i'm butter and meal,
take from the stove and cool. add sugar
and eggs and bake hour-MRs. HENRY
VAN CAnPEN, Cannon River Falls,
MINI. '-.,- b "
Banana-DiSs0lve 1 box Cox's gel
atine in pint of water; after soaking
for ten minutes add quart of milk and
cup of sugar; put on the stoves and
| when it comes tOa scald take off and add
well beaten eggs; replace on the stove
for 5 minutes, take off and let stand
until partially stiff, then add chopped
almonds and sliced bananas; flavor
with vanilla when you take Off the
stove; to be eaten cold with cream
Mrs. GEORGE, 500 Laurel Avenue st.
Paul.
A Cheap-Cover the bottom of a pud-
ding dish with any kind of stale cake,
then make custard; l pint of milk to
boil. 2 yelkS of eggs beaten light, corn
starch to thicken; sweeten to taste.
When thoroughly cooked pour over the
cake. When cold cover with a frOSting
made from the whites of eggs; set in
oven until brown. This made early in
| the morning is ready for noon dinner
| Mrs. CHARLES E. FOWLER, 1928 Jackson
street.
Tapioea-For small family of three
Take 2 tableSp0OnfulS Of tapioca soaked
! over night in a cup of water,2 cups of
cold water. 2 heaping teaspoonfuls of
sugar, u cup of dried apples, wash the
apples off, stir together, put in deep
| dish and bake in hot oven one hour. To
| be served hot with a sauce of cream,
| sWeetened a little and favored with
vanilla to suit the taste.-MRs. WILL
lam bergen, New Salem, Oak.
Apple TapiOca-One teacup tapioca,
6 apples, juicy, weil-fiavored, pared and
cOred, quart of water, 1 teaspoon of
salt. Put the water on tapioca and let
cook slowly for twenty minutes. Pack
your apples in deep dish and pour the
cooked tapioca,. water and salt over
them. Bake one hour, eat with cream
and Sugar.-BIEDIE ABBOTT, Minneap-
oils.
Sago-Soak for an hour, OF over night.
l cup Sago in cold water; add more
water as needed and let it simmer
slowly until the sage clears; then take
| from stove, add 1 pint sweet milk,
yelkS OF 2 eggs, 1 cup sugar; bake Or
| cook on stove. After it is well tOoked.
partially cool and cover with frosting
made OF whites of 2 eggs and 4 cup of
! sugar; place in oven to brOwn.-IVY
RULUY, 915 East Seventh street. st.
| Paul.
One cup molasses. cup sugar, I cup
sour milk, cup raiSinS Or currants, 3
cups -four, small piece of butter, tea
| spoonful soda, little salt, spice to
| Sauee.-MR5. JENNIE CUMMINGS, 629
East Fourth street. ST. Paul. ......
| B-Own-One cup bread crumbs. one
egg, 1 cup sugar, 4 cup molasses,
tOffee cup sour milk, 1 teaspOOnful
| soda. Steam four hours.-Mns. b. b.
| SPALDING. South Range, Wis.
Poor Man'S-Four tablespoons rice. l
pint milk, pint water, sugar. about Is
cup, butter size of walnut, salt and nut
meg, l cup raiSinS; bake hour, stirring
frequently the first twenty minutes to
prevent rice from settling; good, plain,
inexpensive pudding.-LoUIsE MARCH,
2207 North Fremont avenue, Minneap-
oils.
Orange-Two oranges sliced in bot
tom of pudding dish, cup sugar; pour
over this custard made of pint milk,
3 eggs and 2 spoons corn starch: bake
and frost with the whites of 2 eggs
IDA MARTIN, Mankato, Mimi.
CuStard-FOr Crust-One teaeuo -four.
Il cup lard, = teaspoon baking powder.
pinch salt, water sufficient to mix For
CuHtafu-i HTee eggs, cup llSht-brOWn
sugar, tablespoon butter, "a pint of
milk just at boiling heat; mix eggs,
sugar and butter thoroughly and add
milk; bake in moderate oven in deep
soup plate; flavor to suit taSte.-MRs.
E. q. IL. ADAMS, Spring Valley, MINI.
Chocolate-Two cups of milk, yelks
of eggs, q of cup of sugar, 2 table
spoonfuls of corn starch, tablespoon
fuls of grated chocolate; heat the milk,
sugar and chocolate together, when hot
add the corn starch mixed in a little of
the cold milk, then add the beaten yelks:
let all boil, flavor with vanilla; line
pie tin with good crust, bake, then pour
III your chocolate cream; beat the whites
OF the eggs to stiff froth, with 2 table
spOonfuls white sugar, pour over the
pie and SET in the oven to hro.nn- NM